If you are craving a dessert that is both elegant and bursting with delightful textures and flavors, the Hazelnut Meringue Nutella Cake: A Heavenly Layered Delight Recipe will quickly become your new favorite. This cake layers crisp, nutty meringues with a rich, silky Nutella custard buttercream and a moist chocolate poppy seed base that’s soaked in a fragrant liqueur syrup. Every bite delivers a symphony of crunchy, creamy, and fudgy sensations—perfect for special occasions or an indulgent weekend treat. Trust me, the moment you slice into this gorgeous confection, you’ll understand why this recipe deserves a cherished spot in your baking repertoire.
Ingredients You’ll Need
Don’t be intimidated by this gorgeous cake—the ingredients are straightforward yet carefully chosen for their individual roles in texture and flavor. Each element works in harmony to create that trademark balance of crunchy meringue, luscious custard, and tender sponge that makes this dessert unforgettable.
- 4 large egg whites: Essential for creating the airy, crisp hazelnut meringue layers.
- 1 cup granulated sugar: Sweetens and stabilizes the meringue to achieve a perfect peak.
- 1 cup lightly roasted hazelnuts, roughly chopped: Adds a nutty crunch and depth to the meringue disks.
- 1/4 cup lightly roasted hazelnuts, chopped: For sprinkling on top and an extra touch of texture and visual appeal.
- 6 egg yolks: The foundation for the rich Nutella custard buttercream.
- 1/2 cup granulated sugar: Balances the custard’s flavor with just the right sweetness.
- 1/4 tsp kosher salt: Enhances all the flavors in the custard and cake layers.
- 1 tablespoon vanilla extract: Adds warm, comforting aromatics to custard and soaking syrup.
- 4 tablespoons all-purpose flour: Thickens the custard to that perfect creamy texture.
- 2 1/2 cups whole milk, boiling hot: Used to cook the custard, creating a silky smooth consistency.
- 1/2 cup Nutella spread: The star ingredient delivering that luscious chocolate-hazelnut flavor.
- 6 oz unsalted butter: Enriches the custard and the cake with velvety richness.
- 4 large eggs: The base of the chocolate poppy seed cake, giving it body and lift.
- 3/4 cup granulated sugar: Sweetens and tenderizes the cake layers.
- 3/4 cup all-purpose flour: Creates the crumb structure of the cake layers.
- 1/4 cup cocoa powder: Imparts that deep chocolate flavor to the cake.
- 1/4 cup dried poppy seeds: Adds a subtle crunch and an unexpected twist in the cake texture.
- 1 1/2 tsp baking powder: Provides rise and lightness to the cake batter.
- 2 tablespoons unsalted melted butter: Adds moistness and richness to the cake batter.
- 1/4 cup warm water: For the soaking syrup that keeps the cake moist and flavorful.
- 1/4 cup granulated sugar: Sweetens the soaking syrup for balance.
- 2 tablespoons liqueur (such as Amaretto di Amore or Bacardi): Infuses the cake with a subtle boozy depth that pairs beautifully with hazelnut and chocolate.
- 1 teaspoon vanilla extract: Rounds out the soaking syrup with its signature warm, fragrant note.
How to Make Hazelnut Meringue Nutella Cake: A Heavenly Layered Delight Recipe
Step 1: Prepare the Hazelnut Meringue
Begin by beating the egg whites until they form stiff, glossy peaks, gradually adding sugar to give the meringue that stable, shiny finish. Gently fold in the roughly chopped roasted hazelnuts to incorporate that irresistible nutty crunch. Spread this mixture evenly into disks and bake until golden and crisp. These delicate disks form the signature crispy layers in your cake, providing a lovely contrast to the creamy custard and soft sponge.
Step 2: Make the Nutella Custard Buttercream
Next, whisk together the egg yolks, sugar, salt, vanilla, and flour until smooth. Slowly pour in the boiling milk while continuously stirring to prevent lumps. Cook this mixture gently until it thickens into a silky custard. Remove from heat and beat in the Nutella and unsalted butter until perfectly smooth and glossy. This rich Nutella custard buttercream is the luscious heart of the cake, marrying the flavors and textures effortlessly.
Step 3: Bake the Chocolate Poppy Seed Cake
In a separate bowl, whisk the eggs and sugar until light and fluffy. Sift together the flour, cocoa powder, poppy seeds, and baking powder, then fold into the egg mixture carefully to maintain airiness. Incorporate the melted butter at the end for moistness. Pour the batter into a prepared pan and bake at 350°F (175°C) for about 30 minutes or until a toothpick comes out clean. This subtly crunchy and cocoa-rich cake base ties the dessert together.
Step 4: Prepare the Soaking Syrup
Combine warm water, granulated sugar, liqueur, and vanilla extract, stirring until the sugar dissolves completely. This fragrant syrup will be brushed over the cake layers, adding moisture and a delicate hint of boozy warmth that elevates the entire dessert experience.
Step 5: Assemble the Cake
Once the cake has cooled, slice it horizontally into even layers. Generously drizzle each layer with the soaking syrup to ensure every bite is moist and flavorful. Spread a thick layer of the Nutella custard buttercream between each cake layer, then sandwich the crisp meringue disks in between. Top the assembled cake with more buttercream, smoothing it out for a polished finish.
Step 6: Final Touches and Chill
Decorate the top of your cake with the chopped toasted hazelnuts for an inviting crunch and optional fresh raspberries for a burst of color and tartness. Refrigerate the cake for at least two hours to let all the layers meld and set. This waiting time is well worth it to achieve the perfect slice that holds together beautifully.
How to Serve Hazelnut Meringue Nutella Cake: A Heavenly Layered Delight Recipe
Garnishes
To make your Hazelnut Meringue Nutella Cake look as spectacular as it tastes, consider garnishing with freshly chopped toasted hazelnuts and a scattering of fresh raspberries. The nuts add texture and echo the flavors inside, while the raspberries give a lovely pop of color and subtle tartness that complements the sweetness.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance its richness. A simple espresso or rich black coffee alongside also serves as the perfect palate cleanser between bites.
Creative Ways to Present
Try slicing the cake into elegant individual portions and serving on delicate dessert plates with a drizzle of chocolate sauce or caramel. For a party, arrange bite-sized cake squares on a decorative platter or assemble mini versions using smaller meringue disks and cake pieces layered in pretty glass jars for a charming presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover Hazelnut Meringue Nutella Cake tightly covered in the refrigerator for up to 3 days. This keeps the custard fresh and the meringue from absorbing too much moisture.
Freezing
This cake is best enjoyed fresh, but if you need to freeze, wrap tightly in plastic wrap and then foil, freezing for up to one month. Thaw overnight in the fridge to minimize condensation from softening the crisp meringue layers.
Reheating
Since this dessert relies on a crisp meringue and custard, it’s not ideal for reheating. Serve cold or at room temperature for the best flavor and texture. If serving slightly warmer is preferred, let it sit out for 10–15 minutes before slicing.
FAQs
Can I use other nuts besides hazelnuts?
Absolutely! While hazelnuts provide the classic pairing with Nutella, you can substitute almonds or pecans if preferred. Just roast them lightly to bring out their flavor and maintain the crunch in the meringue.
Is it possible to make the cake nut-free?
This recipe heavily hinges on hazelnuts for texture and flavor, but you could try using toasted sunflower seeds or pumpkin seeds as a substitute in the meringue. The taste will differ, but it still works well.
How do I know when the meringue disks are perfectly baked?
The meringue should be firm and dry to the touch with a golden hue around the edges. They should lift off the parchment paper easily without sticking. Overbaking can make them too brittle, so keep an eye during the last few minutes.
Can I prepare parts of this cake in advance?
Yes! The meringue disks and Nutella custard buttercream can be made a day ahead and stored separately. The cake layers and soaking syrup can also be prepared in advance. Assemble the cake shortly before serving for best results.
What if I don’t want to use liqueur in the soaking syrup?
No problem – simply omit the liqueur and replace with an equal part water or brewed coffee. Adding a splash of vanilla extract will maintain some of the aromatic warmth.
Final Thoughts
This Hazelnut Meringue Nutella Cake: A Heavenly Layered Delight Recipe is one of those special creations that brings joy with every forkful. It’s a beautiful blend of textures and rich flavors that truly impresses without overwhelming the baker. Whether you’re celebrating a milestone, hosting a dinner party, or just craving something extraordinary, this cake will elevate the occasion. I wholeheartedly encourage you to dive in and enjoy the magic it brings to your table—you deserve a slice of heaven!
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Hazelnut Meringue Nutella Cake: A Heavenly Layered Delight Recipe
- Prep Time: 1 hour
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: European
Description
This Hazelnut Meringue Nutella Cake is a decadent layered dessert combining crispy hazelnut meringue disks, a rich Nutella custard buttercream, and a moist chocolate poppy seed cake. Soaked with a sweet liqueur syrup and garnished with fresh raspberries, this cake offers a heavenly balance of textures and flavors that will impress any crowd.
Ingredients
Hazelnut Meringue
- 4 large egg whites
- 1 cup granulated sugar
- 1 cup lightly roasted hazelnuts, roughly chopped
- 1/4 cup lightly roasted hazelnuts, chopped (for sprinkling on top)
Nutella Custard Buttercream
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/4 tsp kosher salt
- 1 tablespoon vanilla extract
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk, boiling hot
- 1/2 cup Nutella spread
- 6 oz unsalted butter
Chocolate Poppy Seed Cake
- 4 large eggs
- 3/4 cup granulated sugar
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup dried poppy seeds
- 1 1/2 tsp baking powder
- 2 tablespoons unsalted melted butter
Soaking Syrup
- 1/4 cup warm water
- 1/4 cup granulated sugar
- 2 tablespoons liqueur (Amaretto di Amore or Bacardi recommended)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Hazelnut Meringue: Beat the 4 large egg whites with 1 cup of granulated sugar until stiff peaks form. Carefully fold in the 1 cup of roughly chopped, lightly roasted hazelnuts. Spread the meringue mixture into disks on baking sheets, sprinkle with the additional 1/4 cup chopped hazelnuts, then bake until golden and crisp, approximately 1 hour at low heat (around 225°F / 110°C) to dry out the meringue completely.
- Make the Nutella Custard Buttercream: In a bowl, whisk together 6 egg yolks, 1/2 cup sugar, 1/4 tsp kosher salt, 1 tablespoon vanilla extract, and 4 tablespoons flour until smooth. Gradually pour in the boiling hot 2 1/2 cups whole milk while constantly whisking. Transfer the mixture to a saucepan and cook over medium heat, stirring continuously until it thickens and coats the back of a spoon. Remove from heat, stir in 1/2 cup Nutella and 6 oz unsalted butter until smooth. Let it cool completely before using.
- Make the Chocolate Poppy Seed Cake: Preheat the oven to 350°F (175°C). Whisk 4 large eggs and 3/4 cup sugar until light and fluffy. Sift together 3/4 cup flour, 1/4 cup cocoa powder, 1/4 cup dried poppy seeds, and 1 1/2 tsp baking powder. Gently fold the dry ingredients into the egg mixture, then fold in 2 tablespoons melted unsalted butter. Pour the batter into a greased cake pan and bake for about 30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely.
- Prepare the Soaking Syrup: In a small bowl, combine 1/4 cup warm water with 1/4 cup sugar, 2 tablespoons liqueur (Amaretto di Amore or Bacardi), and 1 teaspoon vanilla extract. Stir until the sugar dissolves completely.
- Assemble the Cake: Slice the cooled chocolate poppy seed cake into layers. Brush each layer generously with the soaking syrup. Spread a thick layer of Nutella custard buttercream between each cake layer. Top the assembled cake with the prepared crisp hazelnut meringue disks, then cover with more Nutella buttercream.
- Final Touches: Decorate the cake with frosting as desired and garnish with fresh raspberries. Refrigerate the finished cake for at least 2 hours to set before serving.
Notes
- Ensure egg whites are at room temperature for optimal volume when beating the meringue.
- Use freshly roasted hazelnuts for the best flavor and crunchiness.
- The meringue disks can be made a day ahead and stored in an airtight container.
- Cool the Nutella custard completely before assembling the cake to prevent melting the buttercream.
- The soaking syrup adds moisture and flavor, but can be omitted or replaced with simple syrup if preferred.
- Refrigerate the cake to keep the buttercream firm and to allow flavors to meld.
